This warm potato salad is a guaranteed crowdpleaser and can accompany any main — grilled chicken, BBQ meats, sausages, or even savoury pies.
Who doesn’t love potato?! 😍🥔 I came across this recipe when I was looking for a non-leafy, no-Mayo, comfort-food side to serve with chicken pot pie.
I did make a few tweaks to the original recipe though. This salad is typically served with a bacon vinaigrette. I made it using beef salami. Most recipes also call for [just] boiling the potatoes. I personally prefer roasty potatoes so I parboiled them and then finished them off in the oven. This gives the potatoes a crunchy skin making it even more heavenly IMO!
German Potato Salad
Course: SidesDifficulty: Easy2
servings15
minutes1
hour1
hour15
minutesIngredients
½ kg red baby potatoes
1 tbsp olive oil
pinch of salt
pinch of pepper
2 tbsp green onions
- Honey mustard dressing
⅛ cup apple cider vinegar
½ tbsp olive oil
1 tbsp water
½ tbsp mustard (dijon or regular)
¼ tsp sugar
- Topping
4 slices beef salami
½ red onion
½ tbsp olive oil
Directions
- Prep the potatoes
- Fill a pot with water and add whole potatoes (unpeeled) to it. Bring to a boil and let boil until half done.
- Drain the potatoes and cut in half (or slice into thick slices).
- Preheat oven to 180C.
- Place the potatoes into a lined baking sheet and drizzle with olive oil. Bake for about 15-20 minutes until crunchy on the outside and completely cooked on the inside.
- Dressing
- Mix together ½ tbsp olive oil, apple cider vinegar, water, mustard, and sugar. Set aside.
- Topping
- Finely chop the onions and saute in a pan with ½ tbsp olive oil (about 1 minute).
- Cut the beef salami into strips or ½ cm squares. Add to the sautéing onions. Cook until the onions turn pink and just translucent (but don’t brown). Take off the heat.
- Serve
- In your serving bowl, add your warm potatoes, onions and salami, green onions and honey mustard dressing. Toss and serve immediately.
